Cheesy Vegetarian Taco Pasta
Taco seasonings combine with shell pasta to make this cheesy, flavorful weeknight dinner!
Servings: 5 servings
Calories: 468kcal
Ingredients
- 8 ounce dry shell pasta
- 1 tablespoon extra virgin olive oil
- ½ medium yellow onion finely chopped
- 1 medium green bell pepper finely chopped
- ¼ teaspoon table salt
- 3 cloves garlic minced
- 10 ounce can diced tomatoes with green chiles
- 15 ounce can kidney beans drained and rinsed
- ¼ cup chopped cilantro plus more for topping
- 1 tablespoon chili powder
- 2 teaspoons cumin
- ½ teaspoon dry oregano
- ½ cup sour cream plus more for topping
- 1 cup shredded sharp cheddar
- ¼ cup sliced green onions for topping
Instructions
- Cook pasta according to package instructions. Reserve ½ cup cooked pasta water.
- While the pasta is cooking, heat a dutch oven or medium stock pot over medium-high heat. Once hot, drizzle in olive oil. Add chopped onion and bell pepper once hot. Sprinkle with ¼ teaspoon table salt. Sauté until softened, about 6 minutes. Add in garlic and sauté a minute more, or until aromatic.
- Stir in the tomatoes and chiles with juices, drained kidney beans, cilantro, chili powder, cumin and oregano. Continue cooking over medium high heat until warmed through, about 1-2 minutes.
- Reduce heat to low. Stir in the cooked pasta, reserved pasta water, sour cream and cheddar cheese. Heat until the cheese is melted and everything is warmed through, about 1-2 minutes.
- Taste for salt. Serve topped with fresh chopped green onions and addition cilantro if desired. Enjoy!
Notes
Storage: Keep refrigerated in a closed container for 3-4 days. Reheat in the microwave for 1-2 minutes until heated through.
Nutrition
Serving: 1.5cups | Calories: 468kcal | Carbohydrates: 61g | Protein: 21g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 315mg | Potassium: 729mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1113IU | Vitamin C: 28mg | Calcium: 267mg | Iron: 5mg